Read by Michael Flamel

In the heart of the Sacramento Valley, where winter’s chill was more of a gentle reminder than a biting cold, our family Garden thrived. The frosty nights kept farmers on their toes, but the relatively mild climate allowed us to harvest bountiful crops, especially tomatoes, well into the fall. These ruby-red gems of our garden, plucked at their peak, were destined for a special purpose. My father, a professional chef with a heart as warm as his kitchen, would turn these sun-kissed tomatoes into a winter delight: Chunky Tomato Soup.

Dad’s chunky tomato soup wasn’t just a meal; it was a story of our garden, our heritage, and our love for simple, hearty food. With a touch of Italian flair and a medley of garden-fresh vegetables, this soup became a family favorite, warming us from the inside out during those crisp winter evenings.

The Tale of Dad’s Chunky Tomato Soup

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• Author: Don Nicholas
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 6-8
• Category: Soups

Ingredients

• Fresh Tomatoes (about 8 medium-sized, or 6 cups chopped) – Picked and stored from our fall harvest.
• Olive Oil (2 tablespoons) – The golden elixir to start our soup.
• Garlic (4 cloves, minced) – For that aromatic base.
• Onion (1 large, chopped) – Adds sweetness and depth.
• Carrots (2 medium, diced) – Sweetness and color.
• Celery (2 stalks, diced) – For crunch and flavor.
• Red Bell Pepper (1, chopped) – Adds a hint of sweetness and color.
• Zucchini (1 medium, diced) – From our summer surplus, frozen and stored.
• Tomato Paste (2 tablespoons) – Intensifies the tomato flavor.
• Vegetable Broth (4 cups) – The foundation of our soup.
• Dried Oregano (1 teaspoon) – For that Italian flair.
• Dried Basil (1 teaspoon) – A must for any tomato-based soup.
• Bay Leaf (1) – Adds depth and complexity.
• Salt and Pepper (to taste) – Essential seasonings.
• Fresh Parsley (2 tablespoons, chopped) – For garnish and a burst of freshness.
• Grated Parmesan Cheese (for serving) – Optional, but highly recommended.

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Instructions

1. Prep the Tomatoes: If using fresh tomatoes, blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel, core, and chop them into chunks. If using stored tomatoes, ensure they’re properly thawed and chopped.
2. Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until they become translucent and aromatic.
3. Add the Vegetables: Toss in the diced carrots, celery, red bell pepper, and zucchini. Cook for about 5 minutes until they start to soften.
4. Tomato Time: Stir in the tomato paste, followed by the chopped tomatoes. Mix well to coat the vegetables.
5. Simmer Away: Pour in the vegetable broth and add the dried oregano, basil, and bay leaf. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 30-40 minutes. This allows the flavors to meld beautifully.
6. Finishing Touches: Remove the bay leaf and adjust seasoning if needed. Stir in the chopped fresh parsley.
7. Serve: Ladle the chunky tomato soup into bowls. Top with grated Parmesan cheese if desired.

Serving Suggestions

This hearty soup is perfect with a slice of crusty bread, ideally fresh out of the oven. Serve with a dollop of fresh cream butter to elevate the experience. A simple mixed green salad with a light vinaigrette complements the soup nicely, adding a refreshing contrast to the rich flavors.

Beverage Pairings

For an authentic and warming experience, pair this soup with a robust red wine like a Chianti or a Sangiovese. If you prefer something non-alcoholic, a glass of sparkling water with a squeeze of lemon works wonderfully to cleanse the palate.

Enjoy this soup as a reminder of the love and warmth that goes into every meal, no matter the season. ❖